Rugelach is a traditional Jewish pastry with roots in Eastern European baking, beloved for its delicate, buttery dough and sweet, fruit-and-nut filling. The name “rugelach” comes from the Yiddish word rugel, meaning “royal” or “twist,” and these crescent-shaped cookies are a cherished part of Jewish culinary heritage, often served during holidays such as Hanukkah and Purim. Over time, rugelach has gained popularity across cultures and is now enjoyed year-round in bakeries and homes throughout the United States.

In the classroom, baking rugelach offers a rich opportunity to connect students with cultural traditions, baking techniques, and culinary vocabulary. From preparing a cream cheese-based dough to assembling and shaping filled cookies, students practice essential baking skills such as measuring, mixing, rolling, cutting, and decorating. This recipe also provides a platform for reinforcing food safety, sanitation, and teamwork in a group setting.

Incorporating rugelach into your baking curriculum around National Rugelach Day on April 29th is a fun and meaningful way to highlight both the historical significance and the ongoing evolution of traditional baked goods. The recipe scales easily for group work, can be prepared over multiple class periods, and opens the door for cross-curricular connections to history, world cultures, and holiday celebrations. Whether introducing students to Jewish baking for the first time or exploring the science behind pastry dough, cherry almond rugelach is an engaging and educational choice for the classroom.

This recipe offers a valuable opportunity to teach pastry handling, dough preparation, and filled-cookie assembly, while incorporating concepts like mise en place, temperature control, and flavor development. Consider demonstrating or pre-prepping steps ahead of class depending on time constraints.

Cherry Almond Rugelach

Yield: Approximately 64 Rugelach

Ingredients

For the Dough:

8 oz (1 block) cream cheese

½ lb (2 sticks) unsalted butter

7 oz almond paste

2 cups all-purpose flour

For the Filling:

6 oz dried cherries

½ cup cherry-flavored brandy or kirschwasser OR 1 Tbsp brandy extract + 1 cup water

½ cup granulated sugar

¼ tsp ground cinnamon

½ cup finely chopped almonds

Additional:

1 egg, beaten (for egg wash)

White sanding sugar or sparkling sugar (optional, for garnish)

#1 Dough Preparation (Can be done ahead)

Objective: Introduce laminated or cream cheese-based doughs.

Cut the cream cheese, butter, and almond paste into small cubes for even blending.

In a food processor, pulse all dough ingredients until crumbly but uniform.

Transfer the dough to a lightly floured work surface. Knead gently until a smooth dough forms.

Divide into 4 equal disks, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 2 days.

Teaching Tip: Discuss the role of chilling in dough development and handling.

#2 Filling Preparation

Combine dried cherries, brandy (or extract with water), and remaining water in a small saucepan.

Simmer over medium-low heat until the liquid is absorbed. Remove from heat and allow to cool.

In a food processor, blend the cherry mixture with sugar and cinnamon until smooth.

Fold in chopped almonds by hand. Set aside until ready to use.

Teaching Tip: Explore flavor layering and using extracts vs. spirits in educational settings.

#3 Rolling and Assembling the Rugelach

Preheat oven to 350°F.

On a well-floured surface, roll one dough disk into a 12-inch round. Keep remaining dough refrigerated.

Spread ¼ of the cherry filling over the round, leaving a ½-inch border around the edges.

Use a pizza cutter or chef’s knife to divide the circle into 12 wedges (like slicing a pizza).

Starting at the wide edge, roll each wedge toward the point, forming a crescent-shaped cookie.

Teaching Tip: Emphasize precision and uniformity in cutting and shaping for even baking.

#4 Chilling and Baking

Arrange rugelach on an ungreased baking sheet. Chill cookies for 20 minutes to retain shape.

Brush with beaten egg and sprinkle with sanding sugar for sparkle and crunch.

Bake for 30 minutes, or until cookies are golden brown.

Teaching Tip: Discuss visual doneness cues and browning reactions (Maillard).

#5 Cooling and Storage

Let cookies cool completely on wire racks.

Store in an airtight container for up to 5 days.

Optional Extension: Package for gifting or school events. Discuss food safety and storage best practices.

Instructional Notes:

This recipe is well-suited for classroom use, as the prep time can be divided over multiple class periods to accommodate different schedules. It also scales effectively for group work—each student group can be assigned one dough disk to prepare and assemble, encouraging collaboration and hands-on learning. Additionally, the recipe provides opportunities to integrate key baking vocabulary such as laminate, purée, chill, and egg wash, while reinforcing essential kitchen safety and sanitation practices. It can also serve as a springboard for discussions about multicultural holiday baking traditions, enriching both culinary and cultural understanding.